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No 91 Petto di Castrato alla Salsa piccante (Breast of Mutton)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Same as No. 90.
When the breast of mutton has been stuffed and cooked as above, let
it get cold and then cut it into fillets, flour them over, fry in
butter, and serve with tomato sauce piquante (No. 10), or one
dessert-spoonful of New Century sauce in a quarter pint of good
stock or gravy.











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